Turkey Brine
Ingredients:
2 gal water
1 cup garlic cloves
2 cup salt
2 cup sugar
2 tbl peppercorns
2 ea bay leaf
2 sprig rosemary
3 sprig thyme
4 ea oranges sliced
1 ea cinnamon stick
Directions:
Bring all ingredients to a boil until the salt and sugar are incorporated. Chill until below 40 degrees. Pour over turkey to cover and let marinade for 1 hour for each lb of bird. Take out when done and let air dry for 20 minutes. Then stuff and roast.
Perfect Gravy
Ingredients:
3 ea Shallots chopped
1.5 oz Turkey fat
1.5 oz Flour
4 oz Marsala
1.5 qt Chicken stock
4 sprig Sage
2 sprig Thyme
2 sprig Rosemary
Salt and pepper to taste
Directions:
Sweat down shallots in turkey fat until they start to turn brown. Take off heat and deglaze with the Marsala, whisk in the flour and let toast for about 2-3 minutes until golden brown. Add the cold stock to the hot liquid to keep from forming lumps. Let come to a boil and turn to a simmer. Thin with more stock to get the right consistency. The correct thickness will only be achieved after it comes to a boil. Let cook and skim any flour that comes to the top. When all the flour is gone add the chopped herbs and incorporate. Season with salt and pepper to taste. I always try and make extra gravy for left overs. I figure 4-6 oz per person. For 6 people you will need 1 quart of stock and 3 oz of roux which will be 1.5 oz fat 1.5 oz flour
